Popular cookbook is reprinted

“Stirrings from the Heart” has given way to “More Stirrings from the Heart.”

A cookbook put out by St. John’s Episcopal Church in Aberdeen, “Stirrings from the Heart” is in its second printing. The original cookbook came out in 1987 and there were no more. People were asking for the old one, so the church decided to update the cookbook and have it reprinted.

It’s like two cookbooks in one. The original “Stirrings from the Heart” is printed as it was, but “More Stirrings from the Heart” has been added after that, with another 66 pages of new, more modern recipes, many by new members of the church.

Debi Houston, who worked with the cookbook in its second printing, said they wanted newer church members to feel a part of the project, which was one reason for the additional recipes. Both cookbooks have the same cover art, which was done by Valerie Brahan, plus artwork throughout and a history of the church, which “has the distinction of being the oldest brick church in Monroe County.

The cookbooks sell for $20 and are available from church members or at the Monroe County Chamber of Commerce office.

Melt butter with oil in a large skillet over medium-high heat; add cabbage and sauté 10 minutes. Stir in apples and set aside. Melt sugar in a heavy saucepan over medium heat, stirring constantly; stir in vinegar (mixture will bubble, and sugar will clump), and bring to a boil. Cook, stirring often, until sugar dissolves and mixture is caramel colored. Stir in cabbage mixture; cook over medium heat, stirring occasionally, 20-30 minutes. Stir in salt and pepper. Serves 6.

Emily Seymer

Mennonite Poppy Seed Bread

3 cups flour

11⁄2 teaspoons salt

1 1’2 teaspoons baking powder

21⁄4 cups sugar

3 eggs

11⁄2 cups milk

1 cup and 2 tablespoons oil

11⁄2 to 4 tablespoons poppy seeds

11⁄2 teaspoons vanilla

11⁄2 teaspoons almond extract

11⁄2 teaspoons butter extract

Add in order given. Beat two minutes. Pour into two greased and floured bread pans. Bake at 350 for 55 minutes

Glaze (Optional)

3⁄4 cup powdered sugar

1⁄4 teaspoon butter flavoring

1⁄2 teaspoon almond flavoring

1⁄2 teaspoon vanilla

1⁄4 cup orange juice

Mix all ingredients and glaze while bread is still hot.

Linda Holden

Queen Brownies

1 box yellow cake mix

2 eggs

1 cup chunky peanut butter

1 stick melted butter

1 (6 ounce) package chocolate chips

1 can Eagle Brand sweetened condensed milk

Preheat oven to 350. Mix first 4 ingredients and press half into a 9×13 pan. Bake at 350 for 10 minutes. Remove from oven and sprinkle with chocolate chips. Then pour condensed milk over this. With remaining batter, take small pieces and sprinkle these on top of everything. Bake 20-25 minutes more. Cool and cut into squares. These last very well in the refrigerator.

Fawn Hayland Keen

Tomato Hush Puppies

2 cups self-rising cornmeal

2 eggs

1 large onion, chopped

1 (1-pound) can tomatoes and juice

(Beer or milk if additional liquid is needed to make medium to thick batter.)

Combine all ingredients. If batter is too thin, the hush puppies will run in hot oil. Drop by teaspoonfuls. (Dip spoon into small glass of water after dropping each hush puppy into hot oil, to keep spoon free of buildup and to make hush puppies more uniform in appearance.) Yield 40-50 hush puppies